Delve into the world of pufferfish delicacies with Hirezake and Fugu Milt Sake recipes, paying homage to Osaka’s iconic Zuboraya restaurant.
Sushi Rice Improver (Otuka Miola) Review
Dive into the world of sushi rice perfection with Otuka Miola rice improver. Discover how this enzymatic powder elevates your rice cooking experience.
5-year Aged Umeboshi Recipe
Explore the art of traditional Japanese fermentation with our 5-year Aged Umeboshi Recipe, meticulously crafted for exceptional flavor and longevity.
Donabe Chestnut Rice Recipe
Discover the allure of Donabe Chestnut Rice—a unique recipe blending the seasonal delight of fresh chestnuts with new harvest rice
How To Toast Sesame Seeds Over a Fire
Learn the art of toasting sesame seeds with precision and care, elevating your dishes with a delightful nutty aroma.
Akadashi Miso Soup Recipe
Discover the secrets behind Akadashi miso soup: from its rich flavor to the meticulous process of making the perfect stock.
TheJapaneseFoodLab Equipment
Explore the photography gear and setup behind The Japanese Food Lab’s stunning images.
Unagi/Eel liver Soup Recipe (Kimosui)
Explore the culinary tradition of using every part of an animal in Japanese cuisine with this Unagi Liver Soup (Kimosui) recipe.
Lactic-acid Fermented Matsutake
Unlocking the earthy essence of matsutake mushrooms through lactic acid fermentation.
How to make homemade Shiratamako Flour From Scratch
Learn how to make homemade Shiratamako (白玉粉) flour from scratch with our detailed guide.
The Science Behind Lactic Acid Fermentation (Lacto-fermentation)
Lactic Acid Fermentation, or lacto fermentation, is a process where lactic acid bacteria convert sugar into lactic acid. Learn more about its ecology and chemistry.
Kobo Kiln Iga-yaki Claypot
Explore Kobo Kiln’s artisanal Japanese claypots, handcrafted in Iga. Discover their quality and unique properties.
